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Baked pasta and kale

The hardest vegetable for me to get my kids to eat is the leafy greens such as spinach, swiss chard or kale. I usually have to be good at “masking” them in a sauce but I also have to make dishes an adult will find fun. This baked pasta dish is one of those dishes that is good enough for us parents to enjoy while feeding our kids the very nutritional greens.

The reason we eat a lot of kale is because it’s one of the healthiest vegetable on the planet due to its high levels of beta carotene, vitamin K, C and calcium. Kale also has high levels of a potent anti-cancer properties. I like adding kale to my salad and smoothies as well. Soon I hope we’ll be able to eat kale from our own garden.

4 portions of cooked whole wheat penne 
1 tbs canola oil
1 1/2 cups chopped kale, stems removed
1 tbs all-pupose flour
1 cup milk ( I used almond milk
1 tbs honey mustard
1/2 cup garlic & chive flavored cream cheese 
Salt & pepper to taste
1/2 cup grated cheese

Preheat oven to F350
Heat oil in a sauce pan on medium heat. Cook the kale for a few minutes until wilted. Sprinkle flour over and still well. Pour in the milk and use a whisk to remove any lumps. Bring to a boil while stirring and cook for 2-3 minutes. Remove from heat and add mustard, cream cheese, salt and pepper. Blend well. Combine pasta and sauce in a baking dish. Make sure all the pasta is coated in sauce. Sprinkle grated cheese over and bake for 15 minutes. Eat will a side salad for a complete meal.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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